IX INFANT FEEDING 199
X CARE AND FEEDING OF CHILDREN IN NORMAL AND ABNORMAL
CONDITIONS AND IN INFECTIOUS DISEASES 231
XI FEEDING OF ADULTS IN DISEASES OF THE GASTRO-INTESTINAL
TRACT 245
XII DISEASES OF THE INTESTINAL TRACT 263
XIII FEVERS IN GENERAL 281
XIV TYPHOID FEVER 288
XV DISEASES OF THE RESPIRATORY TRACT 301
XVI DIETETIC TREATMENT BEFORE AND AFTER OPERATION 312
XVII URINALYSIS 323
XVIII ACUTE AND CHRONIC NEPHRITIS 336
XIX DISEASES OF THE HEART 365
XX DIABETES MELLITUS 372
XXI DISEASES OF THE LIVER 404
XXII GOUT, OBESITY AND EMACIATION 418
XXIII OTHER CONDITIONS AFFECTED BY DIET 451

APPENDIX

Table I. Edible Organic Nutrients and Fuel Values of Foods 461

Table II. Ash Constituents of Foods in Percentage of the Edible
Portion 472

Table III. Showing 100-Calorie Portions of some Common Foods,
Together with Their Protein, Nitrogen, and Mineral Content 478

Table IV. Composition and Fuel Value of most of the Foods used
in the Invalid Dietary 484

Table V. Vitamines in Foods 496

Heights and Weights for Children under Five Years of Age 499

Height and Weight Table for Boys 500

Height and Weight Table for Girls 501

Pelidisi Chart 502

The Nutritional Index--The "Pelidisi" 503

Index 505

SECTION I

FOOD AND ITS SIGNIFICANCE

PRELIMINARY COURSE OF LECTURES AND LABORATORY WORK

CHAPTER I

FOOD

The value of a knowledge of food and its effect in the human body
cannot be overestimated. In health, this knowledge leads to high